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Yum, yum. I probably would have put ketchup on it. How come you're eating vegan sausage?I made this vegan sausage and cabbage salad because I had leftover vegan sausages.
Because that's what the recipe called for! I had a couple leftover from another recipe I tried, so that's why I picked this one which showed up after I got rid of the soy allergen filter on the app. At this point I'm trying to pick things that look interesting that I can convince my husband to try because these food restrictions have me tired of eating so much of the same things.Yum, yum. I probably would have put ketchup on it. How come you're eating vegan sausage?
I wasn't a fan of sausage when I ate meat, so vegan ones don't interest me But that salad looks delicious!I made this vegan sausage and cabbage salad because I had leftover vegan sausages.
Oh yeah, I forgot you don't like tomatoes.No ketchup for me though!
Magic words!SPICY
sriracha hot sauce added that and some crushed pepper to make it spicyOh yeah, I forgot you don't like tomatoes.
Magic words!
Well I consider this a success. I made the Knorr pasta sides packet. I doubled the cooking time from 7 minutes to 14 minutes and kept it on Medium. It thickened really well and tasted good! I don't know if I did it properly, but at least it was good. I added sriracha hot sauce and some Van's fire roasted veggie crackers crushed on top. These crackers are so good! They taste like gluten free wheat thins.
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wooo weee cooking this made my nose/eyes itch and burnmight be one of those spicy forehead sweating mealssriracha hot sauce added that and some crushed pepper to make it spicy